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How to Make Clarified Butter

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Clarified butter is simply butterfat with the solids removed. Take your time melting butter at a low temperature, low and slow, so the solids don’t get agitated. Pour off the butterfat and leave the solids behind. If you have solids on top, skim them off. I like to use cultured or European style butter because it is so rich and clarifies very cleanly for pastry. Clarified butter makes ahead great because it stores for months in the fridge or freezer.
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